Roast pepper salad – Italy

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Italian roasted pepper salad

Insalata di pepperoni arrosto
Nutrition Information
  • Serves: 4
  • Serving size: 260 g
  • Calories: 391
  • Fat: 35 g
  • Saturated fat: 5 g
  • Unsaturated fat: 25 g
  • Trans fat: 0 g
  • Carbohydrates: 12 g
  • Sugar: 0 g
  • Sodium: 146 mg
  • Fiber: 5 g
  • Protein: 3 g
  • Cholesterol: 0 mg
Recipe type: Salads
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
This great-tasting salad not only goes well as an antipasto but is also fantastic on bruschetta ( Italian open toasts). In this recipe, sweet peppers are roasted until chargrilled and then combined with a great dressing with Chilli flakes, olive oil, garlic, capers and vinegar for a fantastic taste sensation. Buon appetito
  • Sweet peppers – one kilogram ( Red and yellow)
  • Garlic – two cloves ( minced)
  • Extra virgin olive oil – ½ cup ( see note *)
  • Red wine vinegar ½ cup
  • Capers – one tablespoon ( optional)
  • Chill flakes – one teaspoon
  • Basil – for garnishing
  • Salt – to taste
  1. Roast the sweet peppers by holding over an open flame or in the oven ( see note **)
  2. Once the skin of the peppers is blistered and charred, put them in a glass bowl covered by a plate or cling film for minutes.
  3. Mix the remaining ( see note) olive oil with the capers ( if using), garlic, pepper flakes, red wine vinegar and salt. Taste. If too acidic add a bit of sugar ( see note)
  4. At this point, the peppers should be cooled enough to handle. Remove the skins. Removing the skins should be easy as the steam from the covered bowl will have loosened them.
  5. Cut the peppers open and remove the seeds and pith
  6. Slice the pepper into strips
  7. Pour the dressing over. Garnish with basil leaves
  8. Serve immediately or can be refrigerated until needed.
  9. Great on its own or served on bruschetta
* If roasting peppers over an open fire, the quantity of olive oil needed is only a third of a cup

**For great guide to roasting peppers follow this link

This recipe yields 4 - 5 portions

Keywords: Italian roaste pepper salad

Fresh Kimchi salad – Korea

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Baechu Geotjeori  recipe

Baechu Geotjeori ( fresh Kimchi)
Nutrition Information
  • Serving size: 100g
  • Calories: 39 kcal
  • Fat: 2.1 grams
  • Saturated fat: 0.3 grams
  • Carbohydrates: 4.3 grams
  • Sugar: 4.4 grams
  • Sodium: 3.5 grams
  • Fiber: 2.9 grams
  • Protein: 2.8 grams
Recipe type: Salads
Cuisine: Korean
Prep time: 
Total time: 
Kimchi normally takes more than a week to make because it is fermented. In this fresh salad, version fermentation is skipped, so that it can be eaten on the same day as being made. While it will keep quite safely in the fridge for a week. it is best if eaten fresh. Absolutely fantastic when served with grilled poultry and meats
  • Napa cabbage - I small ( about 1 kg)
  • Spring onions – 3 ( root removed, chopped into 25mm pieces)
  • Daikon radish - 250 grams (optional)
  • Coarse salt - 3 tablespoons
  • Sugar - 2 teaspoons ( see note *)
  • Fish sauce – 2 tablespoons
  • Red Chilli flakes - 4 tablespoons ( see note **)
  • Garlic – 2 cloves ( finely chopped)
  • Fresh ginger – one teaspoon (grated)
  • Sesame seeds – 1 teaspoon
  • Sesame oil - 1 tablespoon
  1. Hand tear Napa cabbage into bits roughly about 50mm to 75mm long and about 50mm wide
  2. Slice Daikon radish into bite-size pieces (if using)
  3. Place half the cabbage and half the radish into a bowl and sprinkle with 1 ½ tablespoons of salt
  4. Now layer the remaining cabbage and radish on top of the first half and sprinkle with another 1 ½ tablespoons of salt
  5. Using your hands, mix well so that the salt is thoroughly incorporated through the vegetables
  6. Allow marination in the salt for 30 – 45 minutes ( see note* )
  7. In the meantime add the fish sauce, sugar ( see note), garlic, ginger and chilli flakes to a jug or mixing bowl. Stir well, until all the ingredients are well combined
  8. Once the salting period for the vegetables has elapsed, place them in a colander. Run cold water over and wash out as much salt as possible ( it is best to use your hands to do this)
  9. Now place the washed vegetables into a large bowl. Add the chopped spring onions and the fish/ Chilli flake sauce previously prepared. Mix well using your hands
  10. Taste and adjust seasoning if preferred, by adding more sugar ( see note) chilli flakes or fish sauce. Mix in
  11. Spoon into your serving dish. Sprinkle with sesame seeds and oil
  12. Serve
* The more prolonged the vegetables are in the salt, the limper they will become. It is a personal judgment call whether to sacrifice seasoning for crispness

** Traditionally Gochugaru ( Korean chilli flakes) are used, but Aleppo chilli flakes may substitute these

*** Traditionally Maesil Cheong ( Korean green plum syrup ) is used. If you can get your hands on some, it is well worth replacing the sugar with it, Use according to tor personal taste

Keywords: Fresh Kimchi Salad

Sidebar image credit : LWYang / CC BY 2.0 / via Flikr


Spicy vegetable salad – Indonesia

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Spicy vegetable salad with Tempeh and Tofu
Nutrition Information
  • Serving size: 100g
  • Calories: 182 kcal
  • Fat: 14 grams
  • Saturated fat: 1.8 grams
  • Carbohydrates: 5.8 grams
  • Sugar: 4.2 grams
  • Sodium: 0.21 grams
  • Fiber: 2.7 grams
  • Protein: 8.8 grams
Recipe type: Salads
Cuisine: Indonesian
Prep time: 
Cook time: 
Total time: 
The incredible flavours of Indonesian cuisine are so well illustrated in this fantastic salad. Superb taste is added to vegetables with the addition of Tempeh and Tofu, which is dressed by a spicy peanut sauce. To make it a fully vegetarian recipe, simply leave out the shrimp paste.
  • Tempeh - 150 grams
  • Tofu – 150 grams ( firm)
  • Spinach – one bundle ( stripped of stalks)
  • Bean sprouts - 100 grams
  • Romaine lettuce – 2 leaves ( roughly chopped)
  • Cucumber – one small (sliced)
  • Roasted peanuts - 150 grams ( coarsely ground )
  • Red chillies – 4 finely chopped
  • Garlic – 2 cloves ( finely chopped)
  • Vegetable oil – 2 to 3 tablespoon
  • Red Chilli powder – one teaspoon
  • Sambal Oelek – one tablespoon
  • Tamarind paste – one tablespoon (may be substituted by lime juice)
  • Sugar – 2 Tablespoons
  • Shrimp paste – one teaspoon (optional for vegetarian)
  • Ginger – one teaspoon (freshly grated)
  • Shallots – 4 ( finely chopped)
  • Water for boiling and sauce – about 1.5
  1. Bring a medium-sized pot - half-filled - with water to the boil. Add spinach. Simmer for 2 minutes. Remove from the stove and drain. Allow to cool
  2. Bring another pot to the boil. Add tempeh and cook for 6 to 8 minutes to soften it. Remove from stove, drain and allow to cool slightly
  3. Chop tempeh and tofu into bite-size pieces
  4. Heat 2 tablespoons vegetable oil in a large frying pan
  5. Fry tempeh and tofu until cooked through and crisp. Remove from pan. Allow cooling
  6. In the same pan, if necessary, add a little more oil
  7. Add shallots and fry until translucent
  8. Add chillies, ginger and garlic. Stir fry for two to three minutes
  9. Add shrimp paste and chilli powder. Stir for another minute
  10. Add 200 ml of water, sugar, sambal oelek and tamarind paste. Bring to a steady simmer
  11. Add peanuts and remove from the stove. Allow to cool
  12. To assemble the salad. Mix spinach, lettuce, cucumber, bean sprouts with fried tempeh and tofu together
  13. Pour peanut sauce over the top
  14. Serve
Keywords: Indonesian vegetable salad with Tempeh and tofu; Served with a spicy peanut dressing

Serves : 4 portions

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Indonesian cooking with Chillies



Som Tam – Thailand

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Som Tam recipe

Som Tam (green papaya salad)
Nutrition Information
  • Serving size: 100g
  • Calories: 71 kcal
  • Fat: 1.9 grams
  • Saturated fat: 0.2 grams
  • Carbohydrates: 11 grams
  • Sugar: 6.5 grams
  • Sodium: 0.57 grams
  • Fiber: 1.7 grams
  • Protein: 3.2 grams
Recipe type: Salads
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
A salad that has to be tried to be believed. Green papaya, which in itself has a fairly non- descriptive flavour, is combined with classical Thai sweet, sour, savoury and pungent notes to provide a taste experience that is simply fantastic. Great for a light summers lunch or as a side for a BBQ.
  • Green papaya – 2 cups ( shredded)
  • Cherry tomatoes– 6 (cut in half)
  • Green beans – 6 (diced)
  • Soy sauce – one teaspoon
  • Garlic paste - one teaspoon
  • Dried shrimp – 1 tablespoon ( see note *)
  • Fish sauce – 1 tablespoon
  • Red Chillies – 2 finely chopped ( Thai Birds-eye or similar)
  • Lime – 1 medium
  • Sugar - 1 to 2 tablespoons ( see note **)
  • Roasted peanuts – one tablespoon ( coarsely ground)
  1. Squeeze the juice from the juice into a glass jug
  2. Add the garlic, chillies, sugar, soy and, fish sauces. Stir well
  3. In a salad serving bowl, add the papaya, tomatoes, green beans and dried shrimp. Mix well
  4. Pour the lime juice dressing previously prepared over the salad ingredients
  5. Sprinkle peanuts over the top
  6. Serve
* Dried shrimps need to be heated through before using. Soak in hot water for 15 minutes prior to using
** Start with one tablespoon, Taste and add more if required

Keywords: Thai green papaya salad

Serves: 2 as a main meal or 4 as a side